A love letter to adobo in every bite

Chef Nancy Reyes-Lumen's new book celebrates the many flavors—and faces—of Filipino adobo with US poultry twist

- TIMPLA'T TIKIM SOL VANZI

One of the most beautiful cookbooks I've ever held was launched recently by a dear friend who comes from a family known all over the country for championing Filipino food.

Long nicknamed Adobo Queen for championing the most loved Pinoy dish, Chef Nancy Reyes-Lumen teamed up with the US Department of Agriculture's Foreign Agricultural Service in Manila, the USA Poultry and Egg Export Council, and the United Soybean Board for the fulfillment of a project that took years in the making.

All those years of tireless research took her to far-flung islands and barrios where she traced the local versions of adobo to their very roots. All that time, she was supported by friends and the Reyes family, the clan behind the famous Aristocrat restaurant and Mama Sita's mixes.

There are as many adobo recipes as there are cooks. Some like spicy adobo with chili peppers, others prefer theirs with a touch of sweetness.